Alex’s Lean and Green Curry
This is a go-to weekday meal for me. pretty quick, very tasty and minimal if any carbs. served over cauliflower rice. I usually have all these ingredients.
Serves 2 (sometimes 1), takes about 15-20 min
Ingredients:
Chicken breast
½ can Low fat coconut milk
Scallions (1 bunch)
Cilantro (1 bunch)
Cauliflower rice (I really like the Birdseye brand in freezer aisle. 4 min in microwave. How easy is that?)
2-3 tbsp Fish sauce
2-3 tbsp (or whatever you like) Curry paste (I usually use red, sometimes the green).
Optional add ins: bell pepper, jalapeno or poblano pepper), spinach or bok choy
Optional: mirin (rice wine)
Optional: Thai sweet chili sauce and or sriracha
1. Cut chicken breast into bite size pieces, season with salt, pepper and whatever else you like (I usually use onion powder, ginger and sometimes some other blends)
2. Cook chicken breast in 1tbsp of olive oil or canola oil. This should only take 4-5 min to brown. It will cook more with sauce so if not completely cooked through, it will be. While chicken cooks, I wash cutting board and chop scallions.
3. Chop scallions by trimming off roots and peeling, if necessary, outside skin, then cutting white ends in rough dice and green ends on the bias, set aside. Chop cilantro roughly.
4. Remove chicken from pan. If necessary add a little more oil. Cook white ends of scallions (and peppers if you are adding them). If you have a lot of cilantro stems, I throw those in now, too. After 2-3 minutes, add curry paste.
5. Deglaze with a little mirin (Not necessary if you don’t have it). Add the ½ can low fat coconut milk. After a minute, add the chicken. (if using bok choy or spinach, add in now). This is when I put the cauliflower rice in microwave.
6. After 3-4 minutes, add fish sauce to taste. It smells really funky, but adds so much great flavor!
7. Serve curry over cauliflower rice in a bowl. Garnish with green ends of scallions, cilantro, sriracha and/or thai sweet chili sauce to taste.
